What is Saffron?
Saffron is mostly grown in a belt of land ranging from Mediterranean in the east. It is a unique crop because each stigma needs to be picked by hand, one by one. There is an ISO Reading factor, which are very important in saffron and shows the quality of color, flavor and aroma. In order to higher amount of these compounds in saffron provide higher quality and higher price of saffron.
Type of Saffron
There are many saffron classifications that are listed from the first grad to fourth grade as below:
The Negin saffron actually contains full red strands of saffron, which is with a white or a very low whiteness in the tail. This whiteness is hardly noticeable. This saffron is the most expensive type of saffron, because Negin has the highest coloring power. The ISO reading of Negin is usually more than 270. Negin is divided into the following categories according to ways of the product is processed:
This saffron is the second most expensive saffron. This saffron contains the upper part of the saffron strand that the white or yellow parts of saffron threads are cut by scissors. In result, these parts are separated from the red parts, that ISO reading of Sargol is 260-270. The remaining parts are completely red and they are really pure and without style (konj). This kind of saffron possess very high coloring power that is divided into several subgroups:
This kind of saffron contains filaments which has 2 or 3 mm style, this type falls into lower grade that has ISO reading of up to 250. That is well suited for international markets looking for cheap products. Various types of Poshal saffron are available in the market include:
The whole red part with style part are called the Bunch saffron. The saffron is cheap and has its own customers (ISO reading is 120 to 150).
This type of saffron contains the style part of saffron which is used by traders for pharmaceutical, powder and other purposes. The ISO reading of White saffron is lower than 100.
The other types of saffron such as finely ground, crushed and etc.